Carrot Steaks

Donna introduced us to these and they are simple and delicious!  There is a lot of flexibility on the spices and herbs you choose what is surprising is how well the spice mix does come through in the finished carrot steak.  Our current massive carrots are perfect this way!

There are many variations – we like this approach inspired by a recipe from Epicurious. 



  • 1 pound extra-large carrots (about 2–3), sliced in half lengthwise, or if really fat, into thirds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon  each ground coriander & cumin (or instead could use sage & rosemary)
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fat (poultry fat is fabulous, but other oils work too)
  • 1 tablespoon parsley leaves, coarsely chopped
  • Flaky sea salt (for serving)



  • Preheat oven to 425°F.
  • Cut carrots in half or thirds lengthwise.  You can also cut them shorter if that works better in your pan and for your group.
  • Combine salt, pepper, spices or herbs and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
  • Heat fat in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5–6 minutes.


  • Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20–25 minutes. (You can also flip and leave on stove for a bit longer – which we needed to do to let the turkey finish cooking, and then put in oven for less time 10-15 min)
  • We just served at this point and they were great.  Epicurious suggests you transfer skillet back to stovetop over medium heat. Add 2 T butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes, then serve.
  • Optional – Sprinkle with parsley and sea salt for serving.